Description
A warm and comforting Chicken Poblano Soup that blends tender chicken with smoky poblano peppers, creamy textures, and hearty black beans and corn.
Ingredients
Scale
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 Poblano Pepper, chopped (seeds & stem removed)
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Chili Powder
- ½ tsp Dried Oregano
- ½ tsp Kosher Salt
- ½ tsp Freshly Cracked Black Pepper
- ¼ tsp Cumin
- 2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
- 1 can (15 oz) Black Beans, drained
- ½ cup Frozen Corn
- 3 cups Chicken Broth
- ½ cup Heavy Cream
- ½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
- 1–2 tsp Fresh Lime Juice (from 1 lime wedge)
- Fresh Chopped Cilantro, for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions, poblano pepper, and half of the seasoning blend. Cook for about 5–6 minutes until the veggies soften and turn slightly golden.
- Stir in the shredded chicken, black beans, corn, chicken broth, and the remaining seasoning. Bring the mixture to a simmer over medium-high heat.
- Let the soup cook uncovered for 15 minutes, allowing the flavors to meld beautifully.
- Stir in the heavy cream and shredded cheese, mixing until everything is fully melted and combined. Bring to a simmer again.
- Let the soup simmer for another 15 minutes. Add a squeeze of lime juice, adjust with salt and pepper as necessary, and garnish with fresh cilantro before serving.
Notes
Serve with warm tortillas or crusty bread for a complete meal. Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg